Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Strawberry Squares Sweet baked treats baked with strawberry pie filling – yum! These come from the Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery . For those who never heard of the Magnolia Bakery it's a well known bakery here in New York City famous for their cupcakes. A true guilty pleasure I occasionally treat myself to every now and then... red velvet anyone? I recently saw this recipe on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. Did I mention these are easy enough for a 17 year old to bake? Strawberry Squares Gina's Weight Watcher RecipesServings: 24 • Size: 1 2-inch square • Old Points: 3 pts • Points+: 4 pts Calories: 138.2 • Fat: 4.7g • Protein: 2.1 g • Carb: 21.7 g • Fiber: 0.1 g Ingredients: Preheat oven to 350°. In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.
Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. Some might whip up a fancy cocktail or two. My neighbors John and Cate? First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Ingredients: Directions:
Avocado Obsessed If you love a slow cooker recipe that requires no pre-cooking, then you'll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance. This month I asked my facebook fans what kind of recipes they wanted to see more of in 2013 and Slow Cooker recipes topped the charts! Second place was main dish meals, so I've been keeping my slow cooker on my counter and have been keeping my promise! I must confess, it's harder to develop recipes in the crock pot. I first made this with sauteed onions and there is no doubt in my mind it ruined the soup. This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. It's mildly spicy, not over the top.
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
Italian Coconut Cream Cake Happy Birthday to my Sweetie! My bear turned is officially one year older! To celebrate I prepared one of his favorite foods, homemade burgers with homemade burger buns (recipe coming soon). For birthday dessert, this lovely Italian Coconut Cream Cake! The cake was more involved than I had anticipated, with the egg white beating and all the folding, but the result is an incredibly moist and flavorful cake that gets even better the next day! Coconut Cream Cake layers 1 stick/4 oz butter 1 cup vegetable oil 1 cup sugar 5 large eggs, separated 3 tsp vanilla extract 1 cup sweetened flaked coconut 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 cup buttermilk Preheat oven to 350 degrees. Coconut Cream Cheese Frosting 2 packages (16 oz) cream cheese 1 stick/4 oz butter 2 tsp vanilla 2 lb confectioners sugar 1 cup chopped walnuts 1 cup sweetened flaked coconut In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Ridiculously good.
How To Make French Onion Soup I’ve tried French onion soup in a few restaurants but I never liked it. Probably because I tried it at chain places that used frozen or dehydrated. But from what’s in it — beef broth and roasted onions — this is something I should just love. So I decided to make some for myself and see. And, surprise, when made with real ingredients … this stuff is good. (But I still need a good copycat recipe for onion soup mix to use in recipes, like dip. Ingredients 4-5 large onions, about 4 pounds, red and/or sweet 2-4 sprigs fresh thyme 3-5 bay leaves (oops, forgot them in the photo) 3-5 cloves garlic, minced kosher salt fresh ground black pepper flour, about 1/4 cup (see note below) 1-2 cups wine 8 ounces beef broth Directions I decided to make this because I had a container of beef broth in the freezer. Start by prepping the onions. Peel the outer layer, then cut into thin strips. Melt a few tablespoons of butter or fat (I’m using bacon fat) in a dutch oven over medium heat. Now add the beef broth.
Lemon Yogurt Cake I’ve been meaning to make this cake since September of last year. Oops. Big mistake. This is possibly one of my favorite cakes ever. I baked it in different pans than the recipe outlines, and lowered the baking time to 20-30 minutes. Get the recipe below and make this quick! Lemon Yogurt Cakecourtesy Ina Garten Cake: 1 1/2 C. all-purpose flour 2 tsp. baking powder 1/2 tsp. kosher salt 1 C. plain whole-milk yogurt 1 1/3 C. sugar, divided 3 extra-large eggs 2 tsp. grated lemon zest (2 lemons) 1/2 tsp. pure vanilla extract 1/2 C. vegetable oil 1/3 C. freshly squeezed lemon juice Glaze: 1 C. confectioners’ sugar 2 Tbs. freshly squeezed lemon juice Preheat the oven to 350 degrees F. Sift together the flour, baking powder, and salt into 1 bowl. Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Ricotta, Mushroom, and Herb Stuffed Chicken Breasts I found this recipe on 365 Days of Food that I adapted and made for dinner. This chicken was a huge hit with my husband and my friend who was over for dinner. Cook one slice of bacon over medium heat in a large skillet. Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined. Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Heat the skillet that you cooked the mushroom mixture in and add the 1 tablespoon of olive oil. PrintSave Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Yield: 2-3Prep Time: 15 min.Cook Time: 25 min.Total Time: 40 min.
Cottage Cheese Pancakes | dramatic pancake | bring something to the table Brent: “This is a dish that my mom made for me growing up. It sounds so strange, but it is scrumptious.” They seem an unlikely pair — cottage cheese and pancakes — and no one would fault you for being skeptical. But put the two together and something magical takes place: mild, creamy cheese joins lightly sweetened batter to form delicious, tender cakes with a healthy dose of protein. They’re delicate and pillowy, yet still somewhat hearty. The perfect vehicle for plump ripe berries and a drizzle of maple syrup. Three Quick Questions…and Brent’s Answers It’s your last meal. Strawberry short cake coffee cake…yum! Your kitchen is burning down. The family recipe book my mom gave me when I turned 18. Do you have a favorite cookbook? See above. Recipe type: Breakfast, Main Author: Adapted from Martha Stewart’s Cottage Cheese Pancakes with Lemon Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: makes 12 small pancakes
Onion Strings Please note: This is one of my all-time favorite recipes. Thank you for listening. But lawsy mercy, ladies and gentlemen. I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Yes Siree. No, I’m not pregnant. Making these fried onions is so simple folks, but there are two crucial steps. And besides, I don’t really know the reasons. The Cast of Characters: Onion, Buttermilk, Flour, Salt, Pepper, Cayenne Pepper, and Canola Oil. Begin by peeling a large onion and slicing it very, very thinly. Notice that you can see the knife through the onion slice. Next, separate the onion slices into rings and place them into a shallow dish. Measure 2 cups of buttermilk and pour it over the onions. You can use milk, too, if you don’t have buttermilk handy. Next, add 2 cups flour to a bowl.
Better-For-You Banana Muffins with Brown Sugar Walnut Crumble How was your weekend? I was really hoping to catch Snowwhite & the Huntsman, but didn’t get around to it. Have you seen it? Charlize Theron looks unbelievable in the previews. I hope I look that good when I’m 35. On Friday my friend and I were supposed to get up at 6am for a 6-mile run. Even though at times running can be torture, I always feel great afterwards; like I could run another 9 miles… or at least bake some pretty unbelievable banana muffins like these. Baking muffins seems like the only appropriate thing to do with all the leftover ripe bananas just sitting on the kitchen counter. I first made these a month ago when visiting my grandparents. He’s also had a couple of heart attacks so I didn’t want to give him something unhealthy (like the bacon and muffins-the-size-of-my-head my grandma makes him EVERY MORNING). Seriously even healthy banana muffins never disappoint. I don’t know about you, but some mornings I want to enjoy a baked good and not feel guilty about it. Directions